The fennel in pot with tomato is a much-appreciated side dish for its bold flavor and the presence of tomato with which we can make a tasty “little shoe”. They can become a vegetarian main dish accompanied by fried or toasted bread bruschetta.
The fennel slowly cooks in the tomato, and their flavor is enhanced by basil or parsley that we add together with the bold flavor of pecorino cheese cooked always in the pot and sprinkled on the dish before serving.
I recommend slicing the fennel vertically and making rather thin slices to speed up the cooking. If you notice during cooking that the sauce is reducing too much and the fennel is not yet cooked, do not worry; just add a bit of water and wait for the fennel slices to become soft.
For those who love very flavorful vegetable dishes, I also remind you of other recipes like
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 10 Minutes
- Portions: 8 people
- Cooking methods: Stove
- Cuisine: Italian
- Energy 78.41 (Kcal)
- Carbohydrates 5.28 (g) of which sugars 1.27 (g)
- Proteins 2.81 (g)
- Fat 5.18 (g) of which saturated 1.38 (g)of which unsaturated 0.11 (g)
- Fibers 2.55 (g)
- Sodium 557.88 (mg)
Indicative values for a portion of 5 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1.76 lbs fennel (to clean)
- 14.11 oz tomato pulp
- 0.85 cups water
- 2 cloves garlic
- to taste coarse salt
- to taste chili pepper
- 2 tbsp extra virgin olive oil
- 1.06 oz pecorino (grated)
- to taste pecorino (for serving)
- A few leaves basil (or parsley)
Tools
- 1 Knife
- 1 Pot
Preparation
Clean the fennel from the tough outer leaves and cut them into rather thin slices. Wash them well and place them in the pot.
Add to the pot with the fennel salt, chili pepper, chopped garlic, oil, water, and tomato. Cover with the lid and set on high heat until it reaches a boil, then slightly lower the heat and let them cook for about 30 minutes.
When you see the sauce reducing and the fennel has become soft, add the pecorino and let it cook for another 5/10 minutes until the sauce is thick and the fennel is fully cooked. As previously mentioned, if you have left the heat too high and the sauce has reduced too much but the fennel is still hard, do not worry; just add a little more water and continue to cook them until done.
NOTES
Fennel in pan with tomato is truly a side dish that conquers everyone because they have a unique taste; the taste of fennel perfectly matches with the tomato and the seasoning of garlic, oil, and chili pepper.
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